Sponge Cake

By sarah_carroll

Ingredients

• 5 eggs
• pinch salt
• 1 c caster sugar
• 3/4 c self raising flour
• 1/2 c cornflour
• 500 ml cream
• 1 t vanilla
• 1 t caster sugar, extra
• 1/2 c strawberry jam

Details

Servings 8

Preparation

Step 1

Preheat oven to 180C or 160 fan forced
Lightly grease two 22cm springform cake pans and line the bases with non stick baking paper.
Using electric beaters, beat the eggs at high speed with the pinch of salt, gradually adding the sugar over a couple of minutes. Continue beating for about 10 minutes, until the misture is pale and fluffy, and has increased in volume. Gently fold in the combined sifted flours.
Pour into the prepared tins. Place both tins on the centre rack of the oven and bake for 22-25 minutes, until they have risen, turned golden and spring back when touched gently in the middle. Carefully run a knife around the edge of each cake and immediately release the the sides of the ins. Cool completely.